Roasted Parmesan Potatoes: A Shabbat Pot Luck Favorite

Almost every Shabbat/Shabbos dinner I attend is a potluck. And normally, I am just too busy to make anything. So like most mooches, I bring the cheapest bottle of wine or some parve dessert that no one likes.

If your dinner is vegetarian, though, this recipe will be your life saver. It takes ten minutes and you will look like a culinary genius.

Thaw potatoes in the fridge. They only need a few hours, but you can do this a day in advance. If you forget, it’s fine. They will just take longer to cook. Or you can microwave them to room temperature. See how easy this is, already?

Slit open the top corner of the frozen potato bag and squeeze out the water from the potatoes, draining into the sink from the hole you made.

In a skillet, heat olive oil to medium heat. Throw in potatoes and cook, folding until the potatoes brown. Add more oil if needed. Once the potatoes reach almost golden, add seasonings and stir a bit more, making sure the spices evenly coat the potatoes.

At the last minute, fold in half of the parmesan cheese. Once it melts, top with the remaining cheese and quickly throw on a lid or foil wrap. This will steam the cheese on top and keep the dish warm for Shabbat!